Functional foods: current issues and trends

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DOI:

https://doi.org/10.17533/udea.vitae.v26n1a01

Abstract


Functional foods are characterized for containing various components, some of which are classified as nutrients, and they affect diverse important functions in the body producing wellness and health and/or decrease in the risk of some diseases. Accordingly, these foods, besides from satisfying hunger and providing nutrients that are necessary for the organism, also prevent nutrition related diseases and improve the body at physical and mental levels.

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Author Biographies

Pabla María MÁRQUEZ FERNÁNDEZ, Universidad de Antioquia

Chemical Engineer, MSc. Faculty of Pharmaceutical and Food Sciences

Diana Margarita MÁRQUEZ FERNÁNDEZ, Universidad de Antioquia

Pharmaceutical Chemistry, MSc, PhD. Faculty of Pharmaceutical and Food Sciences

References

Roberfroid M. Part I. General issues with functional Food. En Saarela M, Functional Foods: Concept to Product. 2nd Edition. Cambridge: Woodhead Publishing; 2011, 5-10 p.

Menrad K. Market and marketing of functional food in Europe. J Food Eng. 2003; 56:181-188.

Robertfroid MB. A European consensus of scientific concepts of functional foods. Nutrition 2000; 16: 689-691.

Ferraretto A, Perego S, Fiorilli, A. Mediterranean diet: functional foods and physical activity, benefits for human health. En Emerson D, Robinson A, Functional Foods : Sources, Biotechnology Applications, and Health Challenges. 1th Edition. New York: Nova Science Publishers, Inc; 2013, 95-112 p.

Iwatani S, Yamamoto N. Functional food products in Japan: A review. FSHW. 2019. doi:https://doi.org/10.1016/j.fshw.2019.03.011

Nazir M, Arif S, Khan R S, Wahab N, Khalid N, Maqsood S. Opportunities and Challenges for Functional and Medicinal Beverages: Current and Future Trends. Trends Food Sci Technol. 2019. DOI://doi.org/10.1016/j.tifs.2019.04.011

Paquin P. Functional and speciality beverage technology 2009. Cambridge: Woodhead Publishing Limited.

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Published

2019-04-30

How to Cite

MÁRQUEZ FERNÁNDEZ, P. M., & MÁRQUEZ FERNÁNDEZ, D. M. (2019). Functional foods: current issues and trends. Vitae, 26(1), 6–7. https://doi.org/10.17533/udea.vitae.v26n1a01

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Section

Editorial

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